Stuffed Poblano Peppers with Tomato-Radish Salsa & Chipotle Yogurt

Stuffed Poblano Peppers

with Tomato-Radish Salsa & Chipotle Yogurt

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving
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These vibrant stuffed peppers are loaded with red quinoa, roasted zucchini, queso blanco, and more—then baked and served over chipotle yogurt for a kick of smoky heat.

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Cook the quinoa:
1 Cook the quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare & roast the vegetables:
2 Prepare & roast the vegetables:

While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with aluminum foil. Medium dice the zucchini. Cut off and discard the stems of the peppers; halve lengthwise, then remove and discard the cores. Thoroughly wash your hands, knife, and cutting board after handling. Keeping them separate, place the halved peppers and diced zucchini on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, with the peppers cut side up. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice. Quarter the lime. Roughly chop the peanuts. To make the chipotle yogurt, in a bowl, combine half the yogurt and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra chile paste). Drizzle with olive oil and season with salt and pepper. 

Make the salsa:
4 Make the salsa:

To the bowl of seasoned tomatoes, add the sliced radishes and scallions and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the filling & stuff the peppers:
5 Make the filling & stuff the peppers:

While the salsa marinates, to the pot of cooked quinoa, add the roasted zucchini, raisins, queso blanco (crumbling before adding), remaining yogurt, and the juice of the remaining lime wedges. Stir to combine; season with salt and pepper to taste. Using a spoon, carefully pack the filling into the roasted peppers (you may have extra filling). Return to the sheet pan.

Finish the peppers & serve your dish:
6 Finish the peppers & serve your dish:

Bake the stuffed peppers 4 to 5 minutes, or until the peppers are softened and the filling is heated through. Remove from the oven and let stand at least 2 minutes. Divide the chipotle yogurt between 2 dishes; spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the salsa (including any liquid from the bowl) and chopped peanuts. Enjoy! 

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Cook the quinoa:
1 Cook the quinoa:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the quinoa and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare & roast the vegetables:

While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with aluminum foil. Medium dice the zucchini. Cut off and discard the stems of the peppers; halve lengthwise, then remove and discard the cores. Thoroughly wash your hands, knife, and cutting board after handling. Keeping them separate, place the halved peppers and diced zucchini on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, with the peppers cut side up. Roast 14 to 16 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

Prepare & roast the vegetables:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the vegetables roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice. Quarter the lime. Roughly chop the peanuts. To make the chipotle yogurt, in a bowl, combine half the yogurt and up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra chile paste). Drizzle with olive oil and season with salt and pepper. 

4 Make the salsa:

To the bowl of seasoned tomatoes, add the sliced radishes and scallions and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

Make the salsa:
Make the filling & stuff the peppers:
5 Make the filling & stuff the peppers:

While the salsa marinates, to the pot of cooked quinoa, add the roasted zucchini, raisins, queso blanco (crumbling before adding), remaining yogurt, and the juice of the remaining lime wedges. Stir to combine; season with salt and pepper to taste. Using a spoon, carefully pack the filling into the roasted peppers (you may have extra filling). Return to the sheet pan.

6 Finish the peppers & serve your dish:

Bake the stuffed peppers 4 to 5 minutes, or until the peppers are softened and the filling is heated through. Remove from the oven and let stand at least 2 minutes. Divide the chipotle yogurt between 2 dishes; spread into an even layer. Top with any remaining filling and the baked peppers. Garnish with the salsa (including any liquid from the bowl) and chopped peanuts. Enjoy! 

Finish the peppers & serve your dish: